Provence-Alpes-Côte d'Azur


Weight: 450

Cheese Type: Uncooked, Pressed cheese

In the heart of the authentic Champsaur valley, located between Provence and the Alps, the hamlet of Laye has been home to the Col Bayard dairy since 1935. It is this family business that created Chonchon, their homemade version of the famous Reblochon.

Behind this sweet name, Chonchon, made from raw cow’s milk, is a soft and creamy cheese, perfect to taste on bread or melted over potatoes.

Store in the fridge, wrapped in cheese paper, and consume within a few days.

Wine Pairing:

Red wines (Pommard, Mercurey, Chateau Neuf du Pape)
White wines (Riesling)




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Cheese Club Team

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